Tonight I put a little twist on take-out and made my own version of vegetable lo mein. Well, it was closer to stir fry, but it was healthy, tasty and quit fun.
I boiled the noodles while I chopped the vegetables. I used whole wheat linguine noodles to add texture, fiber and protein. Before I sauteed the vegetables, however, I scrambled two large eggs with 1 tablespoon of olive oil in the wok. I set the eggs aside and used them later.
After chopping the vegetables, I added them to the wok and cooked them with 2 tablespoons of olive oil. The vegetables cooked for 15 minutes. The wok cooks well because the heat is evenly distributed throughout the entire pan. I mixed the sauces with lime and sugar to flavor the stir fry. Finally, I added the noodles to the vegetables and tossed everything together, topping it with shiitake mushrooms and the scrambled eggs.
It turned out very well, but there were too many noodles. The vegetables were amazing and the sauce was a little sweet and a little spicy. It was a great combination. Next time, I'll use less noodles, though.
Ingredients:
1 pound whole wheat linguine
3 tablespoons olive oil, divided
2 large eggs
1 baby bok choy, chopped
1 bok choy, chopped
1/2 medium onion, chopped
1 red bell pepper
1/2 cup shredded carrots
handful of snow peas
ground ginger
1/4 cup soy sauce
3 tablespoons garlic black bean sauce
juice of 1 lime
1 tablespoon hot pepper sauce
1 tablespoon sugar
Music: Kristian Standfill - Jesus Paid It All
Weather: 20-degrees
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Thursday, January 14, 2010
Friday, November 6, 2009
Pad Thai with chicken
I was 20 years old when I experienced Thai food for the first time. I lived a fairly sheltered life in a small Midwestern town, so was not exposed to many ethnic flavors. When I left River Falls for Madison in the fall of 1998, I was excited to try food at many different restaurants. Sa Bai-Thong was the most popular establishment for Thai food in Madison and I was instantly became hooked on Pad Thai. In fact, I wouldn't go as far to say that I've eaten Thai food, only Pad Thai, but I've had it numerous times.
Last year, I stumbled across a jar of Peanut Satay Sauce at Trader Joe's. Next to the shelf of sauces is pasta. A homemade sign was attached to a package of rice noodles that indicated that they were noodle needed for "real" pad Thai. I was sold on their marketing campaign and bought the noodles and sauce and had my first experience making my own pad Thai. It was as easy as the meals I made in college - spaghetti with Ragu, etc. It was very good, too.
As I have progressed in my culinary creativity, I have been able to put more thought and effort into my pad Thai. I make it almost once a month. Tonight, my brother and his "guest" joined us for dinner, so I wanted to impress.
I was planning on making my own peanut sauce, but for time's sake, I went with the Peanut Satay Sauce from TJ's. It never misses. I had to use two jars, though.
First thing first, I boiled the rice noodles. They're tricky because the get very, very sticky. After I drained the water, I put a little olive oil on them to keep them from sticking together too badly. I also chopped a yellow onion, red pepper and baby corn along with garlic. In a large wok, I sauteed the vegetables in olive oil and Asian seasoning that included salt, cummin, chiles, ginger and red bell pepper. I was careful to not over-cook them because I was going to saute them again later.
In the same wok, I cooked the chicken. I chopped three breasts and cooked them in olive oil, garlic and red bell pepper seasoning. The chicken was extremely tasty by itself.
Finally, I put the chicken, vegetables, rice noodles and peanut sauce in the large wok and worked the sauce in. I added bean sprouts, pea pods and crushed peanuts and stirred everything together and served.
The portions were very large and full of flavor. This was the first time I used the extra seasonings and they gave it a little kick. I was very happy with how it turned out. The others raved about how good it was.
Ingredients:
1 package rice noodles (16 ounces)
3 chicken breasts
2 jars Peanut Satay Sauce from Trader Joe's
1 red pepper
1 yellow onion
3 gloves of garlic
1 cup baby corn
1 small bunch green onions
1 cup pea pods
1 cup bean sprouts
olive oil
Asian seasoning
Weather: 64-degrees
Last year, I stumbled across a jar of Peanut Satay Sauce at Trader Joe's. Next to the shelf of sauces is pasta. A homemade sign was attached to a package of rice noodles that indicated that they were noodle needed for "real" pad Thai. I was sold on their marketing campaign and bought the noodles and sauce and had my first experience making my own pad Thai. It was as easy as the meals I made in college - spaghetti with Ragu, etc. It was very good, too.
As I have progressed in my culinary creativity, I have been able to put more thought and effort into my pad Thai. I make it almost once a month. Tonight, my brother and his "guest" joined us for dinner, so I wanted to impress.
I was planning on making my own peanut sauce, but for time's sake, I went with the Peanut Satay Sauce from TJ's. It never misses. I had to use two jars, though.
First thing first, I boiled the rice noodles. They're tricky because the get very, very sticky. After I drained the water, I put a little olive oil on them to keep them from sticking together too badly. I also chopped a yellow onion, red pepper and baby corn along with garlic. In a large wok, I sauteed the vegetables in olive oil and Asian seasoning that included salt, cummin, chiles, ginger and red bell pepper. I was careful to not over-cook them because I was going to saute them again later.
In the same wok, I cooked the chicken. I chopped three breasts and cooked them in olive oil, garlic and red bell pepper seasoning. The chicken was extremely tasty by itself.
Finally, I put the chicken, vegetables, rice noodles and peanut sauce in the large wok and worked the sauce in. I added bean sprouts, pea pods and crushed peanuts and stirred everything together and served.
The portions were very large and full of flavor. This was the first time I used the extra seasonings and they gave it a little kick. I was very happy with how it turned out. The others raved about how good it was.
Ingredients:
1 package rice noodles (16 ounces)
3 chicken breasts
2 jars Peanut Satay Sauce from Trader Joe's
1 red pepper
1 yellow onion
3 gloves of garlic
1 cup baby corn
1 small bunch green onions
1 cup pea pods
1 cup bean sprouts
olive oil
Asian seasoning
Weather: 64-degrees
Subscribe to:
Posts (Atom)
